Protein Banana Bread is the PERFECT Breakfast.

Ingredients

• 120 g Rolled Oats (Blend until fine to make oat flour; no need to buy pre‑made oat flour.)
• 30 g Erythritol (Granulated sweetener with no bitter aftertaste.)
• 60 g Vanilla Whey Protein Powder (Use vanilla‑flavored whey isolate for best flavor and texture.)
• 0.25 tsp Baking Soda (Fresh baking soda ensures proper rise.)
• 0.5 tsp Baking Powder
• 1 pinch Salt (Enhances flavor.)
• 220 g Ripe Bananas (About 2 medium bananas; mash until smooth.)
• 15 ml Lemon Juice (Juice of half a lemon; adds acidity for leavening reaction.)
• 100 g Plain Skyr (or 0% Fat Greek Yogurt) (High‑protein dairy; can substitute with Greek yogurt.)
• 100 g Skim Milk (Low‑fat milk for moisture.)
• 1 large Whole Egg
• 100 g Egg Whites (Approximately 3 large egg whites; can replace with 2 whole eggs for extra calories.)

Instructions

1. Make Oat Flour

   Add 120 g rolled oats to the blender and blend on high for about 1 minute until a fine powder forms.

   Time: PT1M

2. Combine Dry Ingredients

   In a dry mixing bowl, whisk together the oat flour, 30 g erythritol, 60 g vanilla whey protein, ¼ tsp baking soda, ½ tsp baking powder, and a pinch of salt.

   Time: PT1M

3. Mash Bananas & Add Acid

   Peel the bananas (≈220 g) and mash with a fork for about 30 seconds. Stir in the juice of half a lemon (≈15 ml).

   Time: PT1M

4. Mix Wet Ingredients

   In the second bowl, combine the mashed bananas, 100 g plain skyr, 100 g skim milk, 1 whole egg, and 100 g egg whites. Whisk until smooth.

   Time: PT1M

5. Combine Wet and Dry

   Pour the wet mixture into the dry‑ingredients bowl and whisk just until a homogeneous batter forms. Work quickly to keep the leavening reaction fresh.

   Time: PT1M

6. Prepare Loaf Pan

   Line the 8×22 cm loaf pan with parchment paper, pressing the paper into a ball first for easy placement.

   Time: PT2M

7. Transfer Batter

   Spoon the batter into the prepared pan, smoothing the top with a spatula.

   Time: PT1M

8. Bake

   Place the pan in a pre‑heated oven at 180 °C (350 °F) and bake for 35–45 minutes.

   Time: PT40M

   Temperature: 180°C

9. Check Doneness

   Insert a food thermometer into the center; the internal temperature should read 90–95 °C (195–205 °F). If you don’t have a thermometer, a clean toothpick should come out mostly dry.

   Time: PT5M

10. Cool

    Remove the pan from the oven, let the bread cool in the pan for 20 minutes, then lift out using the parchment and place on a wire rack to cool completely before slicing.

    Time: PT20M

Nutrition Facts

Calories

140

Protein

12 g

Carbohydrates

19 g

Fat

2 g

Fiber

2 g